Directions

SAUCE:
Heat oil in large saucepan, add mushrooms and garlic and cook until slightly brown. Add Maderia and broth and bring to a boil; reduce heat and simmer for 20 minutes reducing by 1/4. Stir in butter and season with salt and pepper. Keep warm.
CHICKEN:
Cook asparagus until bright green and crisp.
Season chicken with salt and pepper. Heat oil in large skillet until hot; add chicken and brown both sides. Remove from pan to plate and keep warm.
In a baking dish, place chicken on dish, top with aspargus then cheese. Broil until cooked throughly and cheese is melted. Top with sauce and serve.

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